With a lightly sweetened crumb, this Cranberry Bread with Buttermilk yields a tender loaf dotted with tart cranberries. It’s perfect sliced for breakfast or snacks.
Halloween is gone. Election day has passed. Now we’re well into November and … it’s cranberry season!
But cranberry sauce isn’t the only way to enjoy fresh cranberries. Tart, firm cranberries are excellent in cranberry salsa, sauces and even baked goods … like this Cranberry Bread with Buttermilk. It’s a moist, tender loaf that’s firm and hearty. The slices are wonderful to enjoy as breakfast or a snack.
But it’s the cranberries that star here. As they bake, the tart cranberries burst, leaving little pockets of tartness that are a delightful contrast to the sweet (but not too sweet) crumb.
When I make this bread, it goes so quickly. Seriously. My family and I adore this loaf.
I love how quickly this bread comes together so easily.
How easily? Let me show you.
How to Make Cranberry Bread
Beat an egg in the bowl of a stand mixer. I let it beat at a high speed for several minutes until it turns pale yellow and frothy. Then add buttermilk and bowl and beat gently to mix. Next you need to sift together the dry ingredients. I put them in a large bowl and use a whisk to sift. The dry ingredients are added little by little to the wet ingredients until just combined.
Remove the bowl from the stand mixer and add the cranberries and vanilla extract. Stir to combine, taking care to scrape down the sides of the bowl.
Pour the batter into a greased loaf pan. Tap gently, if needed, to even it out.
And then bake. Cranberry bread bakes for about an hour (give or take about 10 minutes). It’s done when a tester (such as a butter knife) inserted in the center comes out cleanly. Let the bread cool fully before slicing.
Cranberry Bread with Buttermilk
This tender sweetened loaf is dotted with fresh, tart cranberries. It's delightful sliced for breakfast or snacks.
Ingredients
- 1 large egg
- 1⅓ cup buttermilk
- ½ cup oil
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- 2 tsp vanilla extract
- 1 cup fresh cranberries, , rinsed and well-drained
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray an 8.5-inch loaf pan with cooking oil spray, or grease with butter. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the egg for about 1 minute until frothy. Add the buttermilk and oil, one at a time, mixing well after each addition.
- In a large mixing bowl, sift together the flour, sugar, baking powder and salt. With the stand mixer running on low, add the flour mixture to the wet ingredients a little at a time until just incorporated.
- Remove the mixing bowl from the stand mixer and scrape down the sides of the bowl with a rubber spatula. Add the vanilla extract and cranberries and stir to combine.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, until golden brown. The bread is done when a butter knife inserted into the center of the pan should come out cleanly.
- Place the pan on a cooling rack and allow the loaf to cool in the pan for 20 minutes before inverting to release (you may want to run a knife around the edges first to ensure an easy release). Cool completely before slicing.
lois
Friday 25th of November 2022
I made it like you said except l put the cranberries in frozen, would that be why it did not raise?
Sarah Walker Caron
Monday 28th of November 2022
Hmm. Unlikely. Usually when bread like this doesn't raise for me, it's because I made an error with adding ingredients. In this case, the bread needs a tablespoon of baking powder (did you use powder, not soda?) and buttermilk, which work together to stimulate the rise. Another possibility is that the baking powder was too old, which can happen. Has it been in the cabinet for a long time (more than a few years?).
Debbie the NY Baker
Friday 9th of November 2018
Great recipe! I'm wondering if they could be transformed into muffins... probably would yield 10-12? I just might add some white sparkling sugar to the top of the batter just before baking... thanks for so many possibilities!
Sarah Walker Caron
Saturday 10th of November 2018
Oh, yes! This would be great as muffins and I love the idea of sprinkling some coarse sugar on top. I think it will probably make 12. Let me know how it turns out!
Kate
Friday 9th of November 2018
I'm living for your cranberry recipes!
Sarah Walker Caron
Friday 9th of November 2018
Thank you! I have two more I am going to be sharing soon. I hope you love them too!